Yanni Kehagiaras’ sherry-based aperitif was inspired by the “notion of being on a raft off the coast of a tropical island.” The dryness of the manzanilla suggests a sea spray of sorts, amplified by actual salt in the Velvet Falernum. A splash of green Chartreuse “brings a subtle vegetal accent, which acts as the seaweed” in this enticing ode to the sea.
Castaway
Yanni Kehagiaras | San Francisco
Ingredients
Serving: 1
- 2 ounces manzanilla sherry, preferably Bodega Hidalgo La Gitana
- 1/4 ounce salted Velvet Falernum (see Editor's Note)
- 2 milliliters (1 to 2 dashes) green Chartreuse
Directions
- Combine all ingredients in a mixing glass with ice.
- Stir well and strain into a cordial glass.
Editor's Note
Salted Velvet Falernum
15 grams kosher salt
750-milliliter bottle of falernum, preferably John D. Taylor's Velvet Falernum
Add the salt to the Velvet Falernum, then shake the bottle gently for a few minutes until salt is dissolved.